This shrimp with coconut milk is usually served over rice.
2 - 3 lbs. shrimp
¼ cup butter or a butter/oil mixture
3 - 4 cloves garlic, minced
1 small onion, finely chopped
2 - 3 sprigs parsley, finely chopped
2 chili peppers, crushed, or 1 tsp. cayenne pepper
1 tsp. salt
2 tsp. cumin
1 large tomatoes, chopped
2 - 3 cups coconut milk (amout depends on how much shrimp is used)
If necessary, clean and shell the shrimp. Heat butter in a heavy skillet over moderate heat, and quickly cook the shrimp until they are a rich golden pink. Remove them from the pan with a slotted spoon.
In the same butter, sauté the garlic, onion, parsley and chilies for 2 - 3 minutes. Add the salt, cumin and tomatoes and cook until the mixture thickens slightly, stirring constantly to avoid burning. Reduce heat to low, return shrimp to the pan and add the coconut milk. Stir until shrimp is heated through.
Serves 4 - 6.
country : Mozambique
course : main course
source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman